Smoked haddock omelette

Smoked haddock omelette

By
From
Fast Cooking
Serves
1
Photographer
Tara Fisher

I’ve tasted enough omelettes to know a good one when I see it, and this is one of the most classic recipes of all. It’s often called Arnold Bennett after the man it was created for. He had good taste! It’s easy to make, but you must use good-quality eggs and fish, and the haddock must be naturally smoked, not the dyed stuff.

Ingredients

Quantity Ingredient
100ml milk
3 fresh or dried thyme sprigs
100g undyed smoked haddock, skinless
25g butter
15g plain flour
3 eggs
sea salt
freshly ground black pepper
green salad leaves, to serve

Method

  1. Bring the milk to the boil in a shallow pan with the thyme, then turn down to a simmer. Add the haddock and poach for 3 minutes. Remove the fish and keep warm. Reserve the milk.
  2. In another pan, melt 15g of the butter, add the flour and cook for 1 minute. Whisk in the milk from poaching the fish to make a smooth sauce. Flake in the haddock and keep warm.
  3. To make the omelette, beat together the eggs and season with salt and pepper. Melt the remaining butter in a frying pan and add the eggs. Cook for 1–2 minutes, stirring with a fork, then pour the fish filling into the middle of the omelette on one side. Flip the other half of the omelette over it and cook until just set.
  4. Serve immediately with a green salad on the side.
Tags:
James Martin
Saturday Kitchen
quick meals
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